Description

Bakery-style Raspberry Lemon Muffins with a soft, tender crumb, bright lemon zest, and juicy raspberries. Simple, quick, and irresistibly fresh.

Ingredients

2 cups (250g) all-purpose flour

3/4 cup (150g) granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

Zest of 2 lemons

3/4 cup (180 ml) buttermilk, room temperature

1/2 cup (120 ml) unsalted butter, melted and slightly cooled (or neutral oil)

2 large eggs, room temperature

1/3 cup (80 ml) fresh lemon juice

1 tsp vanilla extract

1 1/4 cups fresh raspberries (or frozen, unthawed)

1–2 tbsp all-purpose flour, for tossing berries

Optional topping: 2 tbsp turbinado sugar

Optional glaze: 1/2 cup powdered sugar + 2–3 tsp lemon juice

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Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.

2. Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.

3. In a separate bowl, whisk buttermilk, melted butter, eggs, lemon juice, and vanilla until smooth.

4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined; a few streaks of flour are okay.

5. Toss raspberries with 1–2 tbsp flour, then gently fold into the batter to prevent sinking.

6. Divide batter evenly among liners (they will be fairly full). Sprinkle turbinado sugar on top if using.

7. Bake 5 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake 12–14 minutes more, until tops are set and a tester comes out clean with a few moist crumbs.

8. Cool in the pan 5 minutes, then transfer muffins to a wire rack.

9. For optional glaze, whisk powdered sugar with lemon juice and drizzle over cooled muffins.

10. Serve warm or at room temperature. Store as directed in notes.

Notes

For extra lemon flavor, add a few drops of pure lemon extract. If using frozen berries, keep them frozen to minimize bleeding.